Egg Foo Young
Growing up my mom made a simple version of egg foo young found on the back of the bead molasses jar. I haven’t made it in a while and the other day I came across a recipe for Geoffrey Zakarian’s version. So with both recipes in hand, I decided to create my own version adapted from both recipes.
Ingredients:
2 cups beef stock or broth
1 Tbsp. hoisin sauce
1 Tbsp. bead molasses
2 Tbsp. cornstarch
1 cup leftover meat, cooked and chopped into bitesized pieces (I used pork loin)
1 cup fresh cilantro, chopped
1.5 cups bean sprouts
1 cup mushrooms, sautéed and coarsely chopped
1 large carrot, grated
1 tsp. grated fresh ginger
1 Tbsp. soy sauce
6 scallions, minced
2 garlic cloves, grated
9 large eggs, beaten
Kosher salt and freshly ground black pepper
1/4 cup vegetable or canola oil
Method:
To make the sauce, bring the beef stock, hoisin and bead molasses to a simmer in a small sauce pan. In a small bowl, whisk 2 tablespoons of cold water into the cornstarch. Whisk the cornstarch mixture into the sauce, then return to a simmer and cook for 1 minute. Keep warm on a low simmer while you prepare the pancakes.
In a large bowl whisk the eggs, add in the remaining ingredients exception the oil. Stir to combine well and season with salt and pepper.
Preheat the oven to 200 degrees F.
Heat a large wok or saute pan over high heat. Cooking in batches, add 1 Tbsp. of the oil and swirl to coat the pan. Add 1 cup of the egg mixture, rotate the pan in a circular motion to make a pancake shape. Flip after 2-3 minutes and cook for a total of about 5 minutes per pancake. Remove to a plate and hold in a warm oven while cooking the remaining of the egg mixture and repeat.
Serve with your favorite rice and spoon on some of the sauce. Makes 6-8 large pancakes. Enjoy!
